Juicy Pants - Colombia

Juicy Pants - Colombia

£17.50
Single Origin
Choose size
Choose grind

Roast Profile | Light

Notes of | Mango, Jelly Beans, Hibiscus

Variety | Geisha

Process | Natural

Altitude | 1700 MASL

Yoiner farms in El Portal, Palestina, on land his grandfather settled in 1949 after being displaced south from Cundinamarca, carrying Typica seeds that became the foundation of 75 years of multi-generational coffee farming. 

The migration pattern that carried Yoiner's grandfather from Cundinamarca to Palestina was replicated across thousands of families, transforming Huila from a frontier region into Colombia's leading coffee-producing department. Displaced campesinos brought generations of coffee knowledge from established growing areas, adapting their expertise to Huila's volcanic soils and abundant water sources.

Palestina, officially founded in 1937 and situated at high elevation in the Macizo Colombiano, offered ideal conditions for the Typica and Bourbon varieties these families cultivated, and what was born from violence and forced migration ultimately built the small-holder coffee economy that now defines the region, with Huila now well known as a hotbed of speciality coffee production.

Yoiner grew up immersed in this coffee heritage but initially pursued a different path, training as an accountant and working for Banco Agrario, Colombia's agricultural bank responsible for providing producer credits. That position gave him an insider's view of how the financial system exploits small-holders, requiring producers to plant only FNC-endorsed varieties and methods to access credit, pushing them into unfavourable conditions that benefited the bank rather than farming families. He didn't like what he saw and left that life behind, and when his father passed away roughly six to eight years ago, Yoiner returned to Palestina to take over the family farm whilst his siblings remained outside the region with corporate careers. The family now functions as financial partners in the operation, providing capital whilst Yoiner manages production and delivers yields, a collective effort to keep the family land alive.

With the passing of the land to the second generation, the family divided the estate into smaller plots, each owned and managed by different family members, with the main processing and drying station situated at his aunt Marisela's house. Yoiner's family has deep connection to the community - his uncle Orlando served two terms as Mayor of Palestina around the turn of the millennium. As Marisela approached retirement, she transferred her Rosado plot to Yoiner, choosing instead to focus on community work and lower yield, high value varieties. We purchased Rosado from Yoiner this year, from the very same trees Marisela had cultivated, and his work demonstrates both respect for what came before and willingness to apply his own technical approach to processing and quality development.

*Our coffee is freshly roasted each Monday and Thursday. Orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.

*Our coffee is freshly roasted each Monday & Thursday and orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.
Juicy Pants - Colombia
From £17.50

Roast Profile

Light

Notes Of

Mango - Jelly Beans - Hibiscus

Producer / Region

Yoiner Mosquera

Variety

Geisha

Process

Natural

Altitude

1700 MASL

OUR GUARANTEE

We pride ourselves on our exceptional customer service and with that our coffee quality also.
So we guarantee that if you really dont love the coffee you purchase from us, we'll help make it right!

BREW GUIDES ☕️

  1. Grind 14g of coffee on a medium-fine grind
  2. Wet the plunger then push the plunger into the end of the brewing chamber
  3. Place filter paper into filter chamber and rinse paper with warm water (carefully)
  4. Place Aeropress on your scale in the inverted position (upside down) and tare scales.
  5. Add ground coffee to your Aeropress.
  6. Using freshly boiled water straight off the boil, start a timer, add 60g of water and give a short stir.
  7. After 30 seconds add another 170g of water, bringing your total water up to 230g
  8. Leave your Aeropress to brew for 3 minutes
  9. At the 3 minute mark carefully attach your filter chamber with filter paper
  10. Hold a mug or vessel on top of your Aeropress and carefully flip over
  11. Gently push down to extract all the coffee from the Aeropress
  12. Remove and enjoy.

Chipp Tip

If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee. 

View the full guide here.
  1. Grind your coffee to a medium-coarse grind
  2. Weigh out your coffee, we always recommend 60g coffee to 1 litre of water.  For example: 400ml brew = 24g coffee
  3. Using fresh water, boil your kettle, fold the filter paper into your Chemex and flush with hot water to pre heat the Chemex and remove any papery taste. Discard the water
  4. Pour the ground coffee into the Chemex paper and gently shake to even out the coffee bed
  5. Start a timer then begin to bloom your coffee by pouring enough water to just cover and wet all the coffee and leave to steep for 30 seconds
  6. At 30 seconds begin to gradually add the rest of the water until all your water is added by 1 minute 30 seconds
  7. Allow the coffee to drain through the filter. If your grind is correct this should take approximately 5 minutes in total
  8. Pour and enjoy

Chipp Tip

If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.

View the full guide here.
What you’ll need:
Here’s founder Zach's personal recipe:
  • 32.5g coarsely ground coffee
  • Add 500ml of fresh filtered water.
  • Give it a little stir
  • Leave it in the fridge for 8-12 hours.
  • Strain through a V60 02 or the Hario Cold Brew Coffee Maker

Dose: 18 grams

Brew time: 25-30 sec

Brew weight: 30-36 grams

This should be used a recommended start, not an absolute.

See how you get on and change your recipe to what suits you best and let us know what you find!
  1. Grind your coffee to a coarse grind
  2. Use a ratio of 60G Coffee to 1Ltr water 
  3. In a 3 cup french press add 21g coffee (approx 3 scoops) 
  4. Add 350ml boiling water 
  5. Leave to brew for 4 minutes 
  6. Use a spoon to gently stir the crust 
  7. Leave the french press to brew and settle for a further 6 minutes. 
  8. Add the plunger and gently press

Chipp Tip

Being patient with your French Press will make sure you have an even better coffee experience and making sure to use scales and freshly ground coffee will help elevate that cup of morning java even further!

View the full guide here.
  1. Grind your coffee a little coarser than table salt. You will need approx 15-17g of coffee.
  2. Boil your kettle with fresh water.
  3. Add your boiled water to the brewing chamber, just up to the fill line.
  4. Fill the basket with coffee, slightly mounded, and level the surface off with your finger. Brush away loose grounds on the top edge of the filter basket.
  5. Carefully screw the top of the brewer to the bottom not over-tightening it.
  6. Place the Moka pot on your stove over a medium heat ensuring the handle is not in any direct heat.
  7. Keep the lid open and wait for the coffee to extract into the top chamber.
  8. Once the coffee starts to bubble out of the inner spout and no more liquid emerges carefully take the Moka pot off the heat and run the bottom chamber under a cold tap to stop any further extraction.
  9. Pour and enjoy.

Chipp Tip

If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.